Callos or Calyos is a Filipino stew made with oxtail, tripe, pork hock, chorizo de Bilbao and vegetables on a light tomato sauce base. Boil 5 cups of water and add tripe. Cook for ½ to an hour till tender. Don’t overcook tripe since it is good gooey or chewy. When done, slice tripe 1 ½ inch x 1 inch.
Slow-cooking callos will result in a hearty stew. Callos is best served with rice or a few slices of crusty bread. re-cook the meat: Boil the ox pata and discard water. Boil again together with the tripe until tender. Save brot Cut the pata, tripe, ham, and chorizo into 1-inch pieces; set aside.
Filipino Callos Cooking Instructions: Clean and wash Honeycomb Tripe in vinegar thoroughly. Boil Honeycomb Tripe in 9 cups of the water for 8 minutes. Clean and wash ox hooves well. In a casserole, combine Honeycomb Tripe and ox hooves. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
Callos Recipe or ox tripe stew is introduced here in the Philippines from the Spanish colonial era and a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives.